Choosing Tableware for your Restaurant Equipment in Kelowna

Choosing Tableware for your Restaurant by Gail Leith

FIRST IMPRESSIONS COUNT: Much of the valuable first impressions that diners get about your establishment comes from your food presentation style and tabletop settings. Food presentation is key to the operational concept. Tableware anchors the aesthetics of the presentation and becomes the canvas for stylish dishes. The dining experience is more than just eating; it is a visual experience as well. The style of presentation and choice of tableware contributes to overall perception of the meals and your entire establishment.

SIZES AND SHAPES: There are ways to create a personality for your table that help you stand out with the variety of new shapes and sizes available. Adding extra touches in the various pieces you use can liven up the presentation. Using unique shapes can take your establishment to the next level. Even the simple square shape can inspire the chef as it provides a lot of space for the imagination, and room for varied creativity.

COLOUR: White plates are always in vogue with chefs. They provide a clean bright canvas to present beautiful food without distracting from it. Colours and patterns may go out of fashion, but white is always classic and sophisticated. With white, your pieces are almost guaranteed to never go out of style and will always be in stock. In this sense, white is very economical because it is easier to replace when breaks occur. Colour can be used however - but consider using colour and decorative items mainly for unique show pieces or special seasonal dishes, instead of heavy use.


USAGE: For tableware that gets heavily used throughout the day, certain shapes and durable commercial materials are best to avoid breaks, chips and scratches. Classic round shapes and shapes with reinforced edges usually have least breakage, while other shapes, particulary unique shapes and pieces that don't easily stack may be more prone to chipping and damage. Pieces that have uneven sides or delicate forms may be more suited for special presentation or showpieces rather than for heavy use.


ADAPTABILITY: When considering shapes and sizes of tableware, look also for pieces that possess the adaptability for presenting different menu items. Not only does this provide creative ways of presenting dishes, it is also very economical. Pasta bowls can also be used as salad bowls, martini glasses can be used traditionally or for more creative presentation of entrees and side dishes. Investing in good tableware is important so it is always best to make an intelligent and adaptable buy.

About the Author
For over 20 years FEI - Food Service Equipment International have been suppliers of commercial quality tableware, buffet and banquetware. Visit http://www.fei.com.au/
for more expert advice and products to serve all your foodservice needs.

Posted by:
Kelowna Restaurant Equipment
Clifford Pierce
Phone : 250.979.8631
E-mail : Clifford Pierce
Commercial Kitchens Kelowna Restaurant Equipment
http://commercialkitchens.blogspot.com/

Helping you choose the right commercial kitchen fryer

The fryer is often one of the most overworked items in a commercial kitchen. Therefore it is critical that like in any trade, you get the right tool for the job.Many manufacturers produce different models, each designed for a specific purpose.

In general, there are two basic designs for fryer pots- one is the “tube” style (which feature internal heating conductors just above the sediment collection , or “cold zone”). This is a great all-purpose fryer and for heavily breaded/battered items, such as calamari.

The most common is the “open pot design” where the heating conductors are located outside the frypot and have deep internal sediment collection zone (cold zone) This fryer is perfect for items such as fries and lightly battered foods.It also makes cleaning much easier due to the lack of tubes.

For wet-battered products, such as hand-battered fish, a flat bottom fryer is the best .

The most important
aspect of your fryer is the thermostat. Fryers that are rated as “high capacity”, can sense a difference in the temperature of
your oil by 1 degree, which can mean that the burners kick on as soon as you drop the basket.


How is that important to you as the operator? It means you get more production in the same amount of time, which also translates into a food product that is less greasy and extends the life of the shortening as the food has less time in the fryer.

Therefore, for establishments where the fryer is a mainstay of the food production process, I would recommend a high capacity fryer.

Kelowna Restaurant Equipment
Clifford Pierce
Phone : 250.979.8631
E-mail : Clifford Pierce

Commercial Kitchens Kelowna Restaurant Equipment

http://commercialkitchens.blogspot.com/